taco soup
(1 rating)
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Now I don't know if anybody remembers me telling you all about the potluck I went to. Well one of the ladies there had this soup that was kinda spicy but it was really yummy. I didn't know where she got the recipe from. But I found it recently and was very excited about it. I plan on making it once it gets cooler.
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(1 rating)
yield
12 to 16
Ingredients For taco soup
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2 lbground beef
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2 cchopped onions
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2 can(15 1/2oz each) pink kidney beans
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2 can(15 1/2oz each) pinto beans
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2 can(15 1/2oz each) niblet corn,drained
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1 can(14 1/2oz) del monte mexican tomatoes
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1 can(14 1/2oz) diced tomatoes
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1 can(14 1/2oz) del monte tomatoes with chilies
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2 can(4 1/2oz each) diced green chilies
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1 can(small can) black olives,drained and sliced (optional)
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1/2 cgreen olives,sliced (optional)
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1 pkg(1 1/4oz) taco seasoning mix
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1 pkghidden valley orignal ranch salad dressing mix
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corn chips
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sour cream
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grated cheese
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chopped onions
How To Make taco soup
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1Brown the ground beef and onion in large skillet;drain the excess fat, then transfer the browned beef and onions to a large crockpot or stockpot. Add the beans,corn,tomatoes,chilies,olvies and seasonings and cook on low setting all day(6 to 8 hours),if using a crockpot, or simmer over low heat for about 1 hour in a stockpot on the stove.
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2To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream and cheese and onions.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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